The first time I came across a chocolate malteser cake recipe was almost 10 years ago when I watched Nigella Lawson make it on one of her cooking shows. I love malt – especially Horlicks (a popular malted drink in the Commonwealth) and was very excited to bake Nigella’s malteser cake. Maltesers are a chocolate treat commonly found in the UK and beyond. It’s basically a malt ball covered with chocolate. The American equivalent would be Whoppers. I have realized though that Maltesers are far superior in taste to Whoppers. This is probably due to the ingredients used. As such, if you can get a hold of them, use Maltesers for this recipe, if not, it’s okay.
Unfortunately, Nigella’s recipe was very disappointing. I remember the cake being dense and rubbery both times I had made it. The frosting was divine the first time I made it but too watery the second time. Till this day I have no idea why it was so different. I more or less gave up on this cake until I found another recipe online. This recipe is a hybrid of sorts, combining two different recipes (Nigella’s and Valarie Barrett’s cake recipes). I’ve also added my own small twists to it.
Overall, I was very pleased with the result. The frosting was delicious and easy to spread – just the right consistency. The malt flavor also shined through and you can really taste the maltiness from both the cake and frosting.
Chocolate Malteser Cake
(taken and adapted from here)
For the cake:
- 225g butter
- 225g castor sugar
- 80g malted milk powder
- 50g cocoa powder
- 4 eggs
- 200g self-raising flour
- 4 tbsp milk
For the icing:
- 250g powdered sugar, sifted
- 1/4 cup cocoa powder, sifted
- 45g malted milk powder
- 125g softened butter
- 2 tablespoons boiling water
- 1 teaspoon vanilla essence
- 1 packet Maltesers or Whoppers
- Preheat the oven to 360ºF. Grease and line two 8-inch round cake tins.
- Cream the butter and sugar until blended. Add the malted milk powder, cocoa powder, eggs, flour and milk, and beat together until smooth and creamy.
- Divide the mixture evenly between the prepared tins, and bake for about 30 minutes, or until well risen and firm to the touch. Cool in the tin for a few minutes, then turn out onto a wire rack to cool completely.
- To make the icing, blend the boiling water, malted milk powder and cocoa powder together in a bowl, then set aside to cool. In a separate bowl, beat the butter and half of the powdered sugar together until creamy, then add the remaining powdered sugar and the cocoa mixture until well blended.
- Sandwich the two cakes together with half of the icing, then spread the remaining icing over the top. Decorate with Maltesers or Whoppers around the sides of the cake. To add some crunch and texture to the cake, I sprinkled about a cup of crushed Maltesers/Whoppers in the middle of the cake before putting the second half on top.